Daybreak recipe: Chicken Spaghetti

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by AMY KUSHNIR

WFAA contributor

Posted on June 1, 2013 at 7:42 AM

Updated Saturday, Jun 1 at 8:02 AM

Amy Kushnir of My Texas Today prepared Chicken Spaghetti on News 8 Daybreak Saturday, June 1.


INGREDIENTS

  • 2 - 3 Tbs. extra virgin olive oil
  • 1 cup chopped onion
  • 4 - 6 cloves fresh garlic, crushed
  • 1 lg. broccoli crown (washed, stems removed and cut into small pieces)
  • 2 (10 3/4 oz.) cans Cream of Chicken soup (I use Campbell’s Healthy Request)
  • 1 cup milk
  • garlic salt to taste
  • salt/pepper to taste
  • 12 oz. spaghetti noodles
  • 3 - 4 boneless, skinless chicken breast, boiled and shredded — or a shredded rotisserie chicken
  • 1 - 2 cups sharp cheddar, shredded

DIRECTIONS

  1. Boil chicken until done. Shred and set aside (or shred pre-cooked rotisserie chicken and set aside).
  2. Break noodles into thirds and cook as directed. Drain and set aside.
  3. In a large skillet or deep pot, saute onion and garlic in olive oil until tender.
  4. Add chopped broccoli and saute until slightly tender.
  5. Pour in soups and milk into mixture and stir well.
  6. Add garlic salt, salt/pepper to taste.
  7. Gently fold in chicken and noodles.
  8. Pour into a greased 9 x 13 baking dish.
  9. Top with sharp cheddar cheese, cover and bake at 350 degrees for 30 - 40 minutes.
  10. Remove foil the last 5-10 minutes and finish baking.

 

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